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Is this the best restaurant review ever?

Last posted Nov 15, 2012 at 02:51AM EST. Added Nov 14, 2012 at 06:26PM EST
19 posts from 15 users

Why must everything be in the form of a question? Why do I like this review so much? Where do I find more of these reviews? Why can’t I stop asking questions? Has this review affected my ability to use periods?

Nov 14, 2012 at 06:37PM EST
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Is that the funniest thing I’ve read today? Is the guy who wrote that a genius? Will every sentence in this thread be a question?

Nov 14, 2012 at 06:44PM EST
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Is Guy Fieri a complete joke to the culinary world? Does it make me immensely happy to see that his new restaurant is worse than Denny’s?

Last edited Nov 14, 2012 at 07:33PM EST
Nov 14, 2012 at 07:32PM EST
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Did Mr. Fieri murder a nun in 1975? Did he do it just for the sick pleasure? Can we know either way? Is he trying to hide this heinous crime by making his food even more heinous!?! Does the use of “!?!” violate the “?” only clause? Can anyone be sure? Where am I?

Last edited Nov 14, 2012 at 07:39PM EST
Nov 14, 2012 at 07:38PM EST
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Why do I feel ten pounds heavier after watching his show? Why does he think his hair looks good?

Nov 14, 2012 at 07:45PM EST
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What the heck is Fieri doing? Shouldn’t a restaurant be set up better for an opening? Shouldn’t I know this, being a culinary and Restaurant Management student? Even though you usually have some problems right after opening, shouldn’t there be a lot less? Why is spaghetti falling out of my pockets?

Last edited Nov 14, 2012 at 08:33PM EST
Nov 14, 2012 at 08:10PM EST
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I’m sorry Falcon, your combo breaker was blocked by a question mark?

Nov 14, 2012 at 09:37PM EST
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Does this make it truly a breaker of combos? Is it merely a facade?

Nov 14, 2012 at 09:51PM EST

Are we going to keep talking about combo breakers? Are we technically asking about combo breakers? Is posting with only questions easier than I thought it would be?

Nov 14, 2012 at 09:57PM EST
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Is it possible to have a combo when the subject of the combo is combo breakers?

Nov 14, 2012 at 10:05PM EST
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In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau’s famous motto: Anyone can cook. But I realize that only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau’s, who is, in this critic’s opinion, nothing less than the finest chef in France. I will be returning to Guy’s american kitchen & bar soon, hungry for more.

Nov 14, 2012 at 11:33PM EST
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Is this the real life? Is this just fantasy? Is this the world we created? Is it me for a moment? Is it in my head? Is there anybody out there? Is there life on Mars? Is this the end?

Nov 15, 2012 at 12:19AM EST
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Skeletor-sm

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